Anybody heard of these guys? I think they are new, and just so happen to be in my hometown. Just curious if I missed them somehow or if they are that brand new. Limited info from their website. Thoughts on info needed from a potential new yeast supplier before letting them inoculate your next batch of wort?

Interesting. Their WHOIS info seems to point to this company, in Oceanside: http://www.recombigene.com/. Both companies have the same contact address.

I'd welcome a new player. We all win when there is competition. I'd love to see the Wyeast/White Labs yeast prices cut in half. The only thing we worry about, though, is pure cultures. From the looks of recombigene, they seem to know how to handle microbes.

Another option for different yeasts are Brewlab in the UK, they hold a lot of yeast and will happily culture yeasts that aren't on their list if you ask for yeast for a specific beer. Probably best for UK strains obviously. They are slopes so a starter is always needed.

So, I went ahead and wrote to them- exchanges a couple of emails. At first the info I got back wasn't that helpful, but then he wrote me again and provided something a little more useful. I thought I would share. I am all for a successful yeast supplier in my home town. I think I will give their "1" a shot for an upcoming stout recipe (I like 'em a little drier and clean), and inquire about Saison and Lager Strains for some upcoming brews I have planned.

---------------------------------------------First Email Inquiry:

Hello-
I am an oceanside homebrewer who just found out about you. When did you open? Who is using your yeast? Is yeast available directly from you (do you have a storefront?). What is the estimated cell count in one of your pitch able 30 ml vials? Are you open to the public? Who in north county carries your yeast?

Excited to see your oceanside address, but looking for more information than I am finding on your website.

Sincerely-

Response 1:
Aaron,

I am gearing up for more stores, but i prefer to sell on my website. you can order and pick up here (will call). 200 million cells per homebrew pitch, but I always recommend a starter for best yeast health.

as far as breweries, i have worked with almost everyone who is making great beer in the oceanside area. i.e. left coast hop juice is made with "The One" (10%)

Re-Request for More Info:
Attenuation? Floculation? Need much more details than are being provided before proceeding. Are you an offshoot of a biotech firm? Work with me here. Will mother earth, hydrobrew or any other local stores have more info? I am used to the depth of information I get from white labs. Like I said, I want to like you, because you are local, but help me out here.

Aaron

Latest Response:Aaron, I love your thirst for more info. I'll take the time to put more info up there for you guys. I don't have mini ferment data for each strain, but we have brewed with them much. call me about 'em. I have a big collection of other strains as well. As far as yeast characteristics for our four homebrew strains, check out the text in the website. All you questions should be answered save the style chart. Appropriate style data I can put in there. Great suggestion. what other strains would you like to get? Duvel, Achouffe, Cali steam, Budweiser (Czech).

Yea, a little more data there. You can see that the labels on their little jars have been cut with scissors.

My thoughts are that they probably know what they are doing (i.e., can handle yeast propagation without contamination), but they're really small and also new to selling retail. I bet their yeast is fine.

OK, so I am in for being the guinea pig. I went over and met the guy- nice and seems to know is stuff. Has propogators, shake plates, and a really cool deep freeze full of goodies. He gave me some of his "monk" strain that was extra from the last batch he made up for a local brewer.

Here is what I am thinking about doing with it- based on what I have in the freezer and some belgian "research"

I figure if I brew at night, I can get the temp down to 65 in the garage overnight to pitch on the cold side, then move it into the house once fermentation starts, letting fermentation ramp up to the 68-70 temps in the beer closet. How did I do with specialty grains? Base constitution? Anything I may be missing?